The Pancetta starts with British pork bellies, selected for an even distribution of fat to lean – fat is essential as pancetta which is too lean tend to be dry and lacks flavour. The bellies are hand salted then allowed to rest for 7 days, hung for a couple of days and then smoked for 5 hours. The product is then air dried for a further 5 weeks. Unlike many Pancetta's on the market today the Woodall's product is traditionally matured over 45 days so it is perfect for cooking with but is also ready to eat – straight from the pack.